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folkfood: June 2005

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You know that weird thing where you hear about something for the (seemingly) first time and it strikes you as odd/interesting/worth paying attention to? And then suddenly you are seeing/hearing/talking about said thing over and over and it seems more than coincidence? Like said thing is either stalking you or you have been subconsciously stalking it? This is what happened to me and duck fat. (For the non foodies, yes, that is the fat rendered from ducks, and used as a distinct ingredient.). By the by, Tr...

folkfood.blogspot.com

folkfood: April 2005

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McSweeny's New Food Reviews. That reminds us of all that is good and true on the 'net:. Submitted by Michael de Leeuw. And now Colorless M&Ms. They are white, black, and shades of gray. I try them after lunch. They disappoint. I know I am losing my mind: it's the same candy! Posted by folkie at 9:33 PM. Links to this post. But they aren't maroon through and through, so I knew julienne would be dissapointing. Oh for a mandoline! Carrots Yummy Enough To Be Called Dinner. Juice of 1 lime. Heavy pinch o' salt.

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folkfood: February 2005

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Fork It Over: The Intrepid Adventures of a Professional Eater, Alan Richman. I adore good food writing. Alan Richman is a good food writer. This book is a compilation of his essays, which have appeared over the years primarily in GQ, but also in other foodie magazines like Food Wine. I literally devoured this book, reading it as often as I could steal a moment, and it is wonderfully readable and at times very funny. Posted by folkie at 11:33 AM. Links to this post. How To Cut . . . Links to this post.

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folkfood: May 2005

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Candied Rhubarb, take 1. In the midst of my all-rhubarb, all-the-time fest, Cindy at Food Migration. Mentioned some delicious and unique candied rhubarb she had at dinner recently. So of course I pounced. She helpfully found a recipe (see her comment section), and between a cursory glance at the recipe and her description of said candied rhubarb, I went for it. Rhubarb slices on parchment, pre-cooking. Maybe I should have looked before I leapt. All is not lost. There is some potential to create a sort of...

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folkfood: December 2004

http://folkfood.blogspot.com/2004_12_01_archive.html

Mocking Mock Apple Pie. I had been aware of the rumors for about a year. One could make an apple pie without apples. Using Ritz Crackers. And supposedly, it was indistinguishable from the real thing. Not likely, I knew, yet stories abounded of people fooled by this concoction. I barely gave a cursory glance at the recipe. I knew it had to be eaten to be believed. Pie Crust (two crust pie). 1/3 cup ice cold water. 1 1/2 cups sugar. 1 1/2 tbl flour. Juice of 1/2 lemon. Grated peel of 1 lemon. Beers come in...

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folkfood: September 2005

http://folkfood.blogspot.com/2005_09_01_archive.html

I know it's been a month (grad school) and this is gonna be wicked short. I have fallen head over heels in love with a particular sherbet. Or sherbetter, as the package proclaims. Out of Warwick, Rhode Island. I've been a believer in the lemon for months now, and on my most recent trip to my supplier (Philbrick's Fresh Market here in Portsmouth, NH) I saw that there is now raspberry. Just why is this so good? Posted by plentyo'moxie at 9:05 PM. Links to this post. Change the world, one bite at a time.

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folkfood: March 2005

http://folkfood.blogspot.com/2005_03_01_archive.html

Baked egg cups, with sausage and home-made chevre grits. About a week ago I made a recipe from the April 2005 Bon Appetit that I thought had great potential but sucked. Actually, it was the first of two recipes I made from that issue that both sucked. I am not normally a recipe follower, more of an inspiration stealer (the folk process as we experience it), but for some reason I was feeling sheep-y. And it got me nowhere. They only cost $3 each for good ones at my local store, Artichokes. Wine tastings a...

folkfood.blogspot.com

folkfood: August 2005

http://folkfood.blogspot.com/2005_08_01_archive.html

Eat Local Challenge: Ricotta on the brain. Tis the season of faux Italian cooking. Tomatoes, basil, garlic, eggplant and/or zucchini, throw in some non-local (exempted through the pantry rule) but real and genuine Italian fruity green olive oil brought back for us from Italy in precious carry-on space, and you've got dinner in a myriad of ways. Except for one thing. Parmesan in all its glorious forms will have to wait till September. But ricotta, with recipe via Heidi. And proof positive from Clotide.